garlic Archives

Curry recipes

Prawn tikka curry

30 to 40 minutes

Creamy rosemary and chicken ragu with grilled baby brinjal

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

1 onion, finely chopped
3 cloves garlic, crushed
4 T extra virgin olive oil
400 g chicken mince or finely chopped chicken breasts
1/3 cup organic tomato purée
2 sprigs fresh rosemary
3 fresh bay leaves
150 g cherry tomatoes, halved
1/2 cup cream
Sea salt and freshly ground black pepper
4 baby brinjals

Method

In a pan over a low heat, fry the onion and garlic in half the olive oil until softened. Remove the chicken mince filling from the sausage casings and add to the pan.

Fry until slightly golden, then pour in the tomato purée and stir in the rosemary, bay leaves and halved cherry tomatoes. Simmer on a medium to low heat for 10 to 15 minutes, stirring occasionally.

Swirl in the cream and season to taste.

Place another pan over a medium to high heat and grill the baby brinjal in the remaining hot olive oil until slightly charred on each side.

Place in a shallow bowl, spoon over the fragrant chicken and rosemary ragu and serve immediately.

Per serving: 1883.1 kJ, 23.2 g protein, 30.5 g fat, 19.1 g carbs

TASTE’s take:

This comforting dish is delicious served with orzo (rice-shaped) pasta. Use pork sausage meat instead of chicken, if you prefer.

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Creamy rosemary and chicken ragu with grilled baby brinjal

Creamy rosemary and chicken ragu with grilled baby brinjal

Ingredients

Method